Banh Mi Guacamole

January 25, 2018

Banh Mi Guacamolefoodinmy

Vietnamese inspired guac has been on my list for awhile, but I was aiming to borrow the flavors of bun vermicelli, and it never really felt complete in my mind. I was ready to finally do it anyways this past week, but when I was on the way to the store I passed a banh mi shop and realized that this would be a better thing to be inspired by. A few tweaks to the recipe and this banh mi guac was born!

Usual guac stuff going on here, but I added fish sauce, mint, and cucumbers.
Chopped up pork in the pan.
Then I tossed in some fish sauce, soy sauce, rice vinegar, sriracha, and bbq and let it thicken.
Top the guac with the pork mixture and some pickled carrot and radish!
I served it with bread to drive home the banh mi flavors.
This guac came out awesome! It wasn't a big enough departure from traditional guac that your picky friends would be scared to eat it, but you could definitely taste the banh mi influence. Just don't tell them about the fish sauce. I think I am going to start dumping meat on top of my guac more often!

Banh Mi Guacamole

pork

1/2poundboneless country style pork ribschopped small

2tablespoonsFish Sauce

2tablespoonsSoy Sauce

1tablespoonSesame Oil

2tablespoonsSriracha

2tablespoonsHoney

1tablespoonRice Vinegar

1tablespoonBBQ Sauce

1/2cupWater

pickled carrot and radish

1/2cupGrated Carrot

1/2cupgrated radish

1teaspoonSalt

1pinchSugar

1/2cupRice Vinegar

guac

3Avocados

1/2cupfinely diced cucumber

1/4cupfinely chopped mint

1/4cupFinely Chopped Cilantro

1Limejuice

1teaspoonFish Sauce

1/2cloveGarlicgrated

1teaspoonGrated Ginger

3red chile peppersminced, plus some rounds for garnish

for serving

Bread

Instructions

Sear the pork in a very hot pan, then add the rest of the ingredients. Simmer on low until the pork is tender and the liquid has reduced to a thick sticky sauce.

Mix the pickle ingredients and allow to rest for a half hour.

Mix the quac ingredients and season with salt to taste, and more lime if needed.

Slice the bread and toast for serving.

place the guac in a bowl. Top with the pork and the pickled carrot and radish. Top with a few chile pepper rounds. Serve with the bread and also some chips.